Slow Cooker Creamy Potatoes. Here is the recipe rewritten in simple, easy-to-understand words: These yummy slow cooker creamy potatoes are super easy to make! You only need 4 things to make them, and the slow cooker does all the hard work. You put everything in the pot in the morning, and by dinner time, you have soft, creamy potatoes that taste amazing. Everyone will think you cooked all day long!
Creamy Slow Cooker Potatoes
Makes enough for 8 people
What You Need
- 3 pounds of small red potatoes → washed and cut in half
- 2 cups of heavy cream
- 4 tablespoons of butter → cut into small pieces
- 1 and a half teaspoons of salt
How To Make Them
- Grease the pot first. Rub a little butter inside your slow cooker so nothing sticks to the sides.
- Add the potatoes. Put all your cut potatoes into the slow cooker. If some pieces look really big, cut them smaller so they all get soft at the same time.
- Add the salt. Sprinkle the salt all over the potatoes so every bite tastes good.
- Pour in the cream. Pour the heavy cream over the potatoes. Try to make sure most of the potatoes are touching the cream.
- Add the butter. Put the little pieces of butter on top of everything. Spread them around so they melt evenly.
- Put the lid on and cook. Cook on LOW for 4–5 hours, or on HIGH for 2–3 hours. The potatoes are ready when you can poke them easily with a fork.
- Stir gently. Use a big spoon to slowly mix everything from the bottom. You want every potato covered in the creamy sauce. Try not to smoosh them!
- Taste and fix the salt. Take a little bite. Add more salt if it needs it. If the sauce looks too watery, take the lid off and cook on HIGH for about 10 more minutes until it gets thicker.
- Keep warm and serve. Switch the slow cooker to WARM. Give everything one last gentle stir before you put it on the table. Scoop it up and enjoy!
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